Serves:

4

Description:

This delicious rich and spicy soup makes a great meal full of wonderful Asian flavours.

Ingredients:

• 1 1/2 cups coconut cream
• 1/3 cups laksa paste
• 120g vermicelli noodles
• 1/2 bunch chinese broccoli
• 1 stem spring onion
• 60g bean shoots
• 1 tomato
• 1 bunch bok choy
• 1 tsp dried onions
• 4 stems coriander
• 2 chicken breasts or thighs
• 1 small chilli
• 1/2 medium carrot
• 1 sprig basil

Method:

1. Finely chop spring onions
2. Pick and wash coriander and basil
3. Peel and julienne carrot
4. Wash and trim bok choy • Wash and trim chinese broccoli
5. Cut tomato into wedges – 8 per tomato
6. Peel and cut onion into 1 cm dice
7. Remove skin from chicken and cut into 2cm dice
8. Soak noodles in hot water for 10 minutes
9. Pour oil into heavy based saucepan, heat and laksa paste and diced onions sauté for 1 minute
10. Add diced chicken and sauté for 1 minute
11. Add coconut cream and simmer until chicken is tender – about 10 minutes
12. Add bok choy, chinese broccoli, tomato and carrot, simmer for 2 minutes until chinese broccoli is tender
13. Check seasoning, if you like a hotter soup add fresh chopped chilli
14. Place noodles evenly in soup bowls and pour hot soup over,
15. Garnish with bean shoots, basil, dried onion and coriander

Recipe by: Peter Wright

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